Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk

1. Diezhandino, I.
2. Fernández, D.
3. Combarros-Fuertes, P.
4. Renes, E.
5. Fresno, J.M.
6. Tornadijo, M.E.

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DOI: 10.1111/1471-0307.12862 GOOGLE SCHOLAR lock_openOpen access editor

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